Ginger Lemonade — Fresh Not Too Sweet
A sophisticated twist on classic lemonade, with a spicy ginger kick that's both refreshing and invigorating. Perfect for hot days and easy entertaining.
Ginger Lemonade — Fresh Not Too Sweet
A sophisticated twist on classic lemonade, with a spicy ginger kick that's both refreshing and invigorating. Perfect for hot days and easy entertaining.
Key move
Muddle the ginger vigorously to extract its spicy oils for maximum flavor intensity.
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The Setup
- PitcherLarge
- Muddler
- Juicer
The Mise en Place
4Your prep station before cooking begins
The Aromatics (0/1)
The Pantry (0/2)
Other (0/1)
Lemonade is too sour.
Add more sugar, 1 tablespoon at a time, until desired sweetness is achieved.
Lemonade is not spicy enough.
Use more ginger or muddle the ginger more vigorously.
Chef's Notes
For a smoother lemonade, strain the ginger pulp after blending to remove fibrous bits.
Adjust the amount of lemon juice and sweetener to your taste preference. Start with less and add more.
Serve chilled over ice. Garnish with fresh mint sprigs or thin lemon slices for a refreshing touch.
The ginger-lemon mixture can be made a day ahead and stored in the refrigerator. Stir well before serving.
The Method
MUDDLE
In a large pitcher, muddle the chopped ginger vigorously to release its oils.
Ginger is visibly bruised and aromatic.
ADD
Add the sugar (¾ cups) to the pitcher.
Sugar has been added to the pitcher.
POUR
Pour the lemon juice into the pitcher.
Lemon juice has been added to the pitcher.
STIR
Stir well until the sugar (¾ cups) is completely dissolved.
No sugar granules visible at the bottom of the pitcher.
ADD
Add the water (8 cups) to the pitcher.
Water has been added to the pitcher.
STIR
Stir again to combine all ingredients thoroughly.
All ingredients are well combined.
CHILL
Prep aheadChill in the refrigerator for at least 30 minutes before serving. Serve over ice.
Lemonade is thoroughly chilled.
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